Cornucopia Sugar Cookies Recipe


For the Cookies:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg (optional, for a warm spice note)
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract

For the Filling:

Your choice of:

  • Candy corn, M&Ms, small fall-themed candies
  • Chocolate ganache (recipe below)
  • Flavored buttercream (vanilla, chocolate, etc.)
  • Marzipan fruits
  • Candied fruits and nuts


  • Cream horn molds (metal)
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Large mixing bowls
  • Whisk
  • Electric mixer
  • Piping bag or small spoons (for filling)


Make the cookie dough:

  • Whisk dry ingredients: Combine flour, baking powder, and salt in a medium bowl and set aside.
  • Cream butter and sugar: In a large bowl, beat butter, sugar, and nutmeg (if using) with an electric mixer until light and fluffy (about 3 minutes).
  • Add egg and vanilla: Add the whole egg, egg yolk, and vanilla extract. Beat until fully combined.
  • Combine dry and wet: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix.
  • Chill the dough: Divide dough in half, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.

Form the cookies:

  • Preheat oven: Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone mats.
  • Roll and cut: Working with one dough disk at a time, roll out dough on a lightly floured surface to about 1/8 – 1/4 inch thickness. Cut into long strips, about 1 inch wide.
  • Wrap around molds: Starting at the point of the cream horn mold, wrap a strip of dough around it, gently overlapping as you work towards the wider end.
  • Bake: Place molds on prepared baking sheets and bake for 12-15 minutes, or until lightly golden brown.
  • Cool: Let cookies cool slightly on the molds before carefully removing and letting them cool fully on a wire rack.

Simple Ganache Filling (optional):

  • 4 ounces semi-sweet chocolate, chopped
  • 1/3 cup heavy cream

Heat cream: Heat cream in a small saucepan over medium heat until just simmering.

Melt chocolate: Pour hot cream over chopped chocolate. Let sit for a minute, then stir until smooth.

Cool and fill: Let ganache cool slightly to thicken before piping into cornucopia cookies.

Fill and decorate:

  • Choose filling: Once cookies are cooled, fill with your chosen filling – candy, ganache, buttercream, etc.
  • Get creative: Decorate the open end of the cornucopia as desired. Dip in melted chocolate and top with sprinkles, add small candies to look like spilling fruits, etc.


  • Room temperature ingredients: These combine more easily, resulting in a lighter cookie.
  • Don’t overmix dough: Overmixing can lead to tough cookies.
  • Experiment with fillings! Get creative with flavors and decorations.


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